I have been promising this forever, and I have finally typed it out for you!

Almond Flour & Whole Tangerine Cake

When I began looking for something to do with a 6 lb. bag of tangerines I impulsively bought at the grocers this winter, nothing appealed to me until I saw a stunning cake on a blog called The View from Great Island.  And it was wheat-free!

I faithfully copied hers the first time, but felt I could change a few things and make it taste better to me. At cake number four I knew I had gotten it just the way I love it.

I’ve made them as gifts for friends, I trust this recipe that much. You can even do the fruit one day, and put the cake together the next.

Note: You must have a food processor and a 9” springform pan to make this cake.

 4 medium tangerines

3 eggs at room temperature

3 C almond meal or almond flour

1 tsp of baking powder

¼ tsp of sea salt

½ tsp of vanilla extract

¼ tsp of almond extract

¾ C of sugar

Powdered sugar for decoration

• Prep the tangerines by washing them and placing them whole in cold water, bringing them to a boil, then simmering for 15 minutes. Drain, cover them with cold water again, and repeat process. Drain, rinse with cold water and set aside to cool.

• When you can handle them, cut them up, discard any seeds and place in food processor bowl fitted with steel blade. (I did this on a plate so I didn’t lose any of the juice.) Clean the sides of bowl once or twice as you puree.

• Measure out the one cup of tangerine puree you’ll need.

• In one large bowl, I beat the eggs, sugar, baking powder, salt, vanilla and almond extract and tangerine puree. Then I add the almond flour and scrape it all into a greased or buttered spring-form pan to which I have added a piece of parchment paper cut to fit the bottom.

• Bake in a 350 degree oven for approximately 50-60 minutes. It will be a gorgeous golden brown, and a toothpick inserted into the cake will come out clean.

• Cool the cake in the pan for 10-15 minutes, then run a knife around sides, and remove them. cool cake on a wire rack, still on bottom of pan.

• When cool, I invert onto a plate, leaving it bottom-up. Dust with confectioners sugar and garnish with a twist of peel or two from another tangerine.

• It’s very rich and can serve from 8-12 people.  I’ve also served it with a dollop of mascarpone or unsweetened whipped cream.

I hope you love it as much as I do. Please let me know what you think after you’ve made one!

XO Donna